Monday, December 10, 2012,12:45 AM
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PrintMURUNGAKKAI SAMBHAR
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
- Add the onions and tomatoes and sauté for a few minutes.
- Sprinkle in ¼ teaspoon of turmeric powder with drumsticks and sauté at least for 2 minutes.
- Mix in Sāmbhar powder, tamarind paste. Cook covered for 3-5 minutes, stirring occasionally. Adjust seasoning with salt.
- Add the cooked dhal with 2 cups of warm water. Stir and cook covered for about 5 minutes or until drumsticks are tender.
- Garnish with the coriander leaves and serve hot.
INGREDIENTS
- 90 grams toor dhal, washed, soaked, drained and cooked to creamy consistency
- 60 grams chopped tomatoes
- 3-4 drumsticks, peeled and cut into batons
- 1 tablespoon sāmbhar powder
- ½ teaspoon turmeric powder
- 60 grams onions finely chopped
- 2 tablespoon tamarind juice
- Salt, to taste
- 30 grams chopped fresh coriander leaves
Tempering
- 50 ml Cooking oil
- ½ teaspoon asafetida powder
- 1 dried red chili
- 1 teaspoon fenugreek seeds
- 1 teaspoon black mustard seeds
- Few curry leaves
- 1 teaspoon urad dhal
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